Instant Pot Mexican Chicken Soup

Enjoy a comforting bowl of Mexican Chicken Soup seasoned with chili, cumin and smoked paprika and filled with chicken, beans and vegetables. Warm flavors that hit the spot. This soup recipe is made in the Instant Pot for an easy, hands-off dinner – or for make ahead meals.

Pin this Mexican Chicken Soup recipe here.

MEXICAN CHICKEN SOUP

We had a cold snap this weekend (nothing compared to everywhere outside of Florida) and with the colder weather I knew I was making soup on Sunday. Let’s be real though, I like to make soup almost every week no matter the weather or season. I also love making soup in my Instant Pot – it has been a game changer as far as hands-off cooking goes. I put the ingredients in, set the cook time and walk away to do the things I need to do. Next thing you know, dinner is ready.

I’m really starting to believe in the Instant Pot Magic I’ve been hearing so much about.

I love a good chicken and vegetable soup and this time around I was craving Mexican spices so I made this quick and easy Mexican Chicken Soup recipe in the Instant Pot based on mostly pantry ingredients with a few staple veggies I always have in the fridge. The best part is I’ll be having leftovers all week for lunch.

Some of my favorite soup recipes that are often in the weekly rotation:

Smoked Sausage and White Bean Soup with Spinach

Beef and Tomato Vegetable Soup

Italian Sausage and Kale Soup with Sweet Potatoes

This is not an authentic Mexican Chicken Soup recipe (also knows as Caldo de Pollo), it has warm chili flavor but in soup form.

What is in Mexican Chicken Soup?

• 4 cups low sodium chicken broth or water
• 1 1/5 lbs chicken breast, cut into large chunks
• 2 celery stalks, sliced
• 1 onion, chopped
• 1 large green bell pepper, chopped
• 1 15 oz can diced tomatoes
• 1 15 oz can pinto beans, slightly drained
• 1 15 oz can red beans, slightly drained
• 1 1/2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• pinch of salt
• diced avocado, for serving
• shredded cheese, for serving

It’s all the bold flavor in a light, clean soup filled with chicken, beans and vegetables seasoned with spices. If you are looking for lightened up lunches or dinner, this soup is a great option. I love serving it with diced avocado and shredded cheese but it would also be delicious and more hearty served with cooked rice.

How to cook Mexican Chicken Soup in the Instant Pot

1. Pour 4 cups low sodium chicken stock or water into Instant Pot.
2. Add chili powder, cumin and smoked to paprika to liquid and stir.
3. Add chicken, beans, diced tomatoes, celery, onion and pepper to chicken stock or water.
4. Close the lid, turn knob to sealing and set to cook for 20 minutes. It will take Instant Pot about 20-25 minutes to come to pressure before countdown for cook time shows on display.
5. Let cook for 20 minutes, then natural release for 15 – 20 minutes or quick release if you are ready to serve right away. Be careful to use tongs or a wooden spoon to turn knob to quick release to avoid getting burned from steam from pressure release.
6. Remove lid and using two forks, carefully shred chicken in soup. Chicken should fall apart at the touch. Taste for salt and add if necessary.
7. Serve with diced avocado and shredded cheese.

Don’t forget the toppings! I loved my bowl of soup with diced avocado and shredded cheese stirred in. Cilantro would be amazing as well.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

Instant Pot Mexican Chicken Soup

• Author: Aggie Goodman
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: Mexican

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Enjoy a comforting bowl of Mexican Chicken Soup seasoned with chili, cumin and smoked paprika and filled with chicken, beans and vegetables. Warm flavors that hit the spot.

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Ingredients

• 4 cups low sodium chicken broth or water
• 1 1/5 lbs chicken breast, cut into large 2″ pieces
• 2 celery stalks, sliced
• 1 onion, chopped
• 1 large green bell pepper, chopped
• 1 15 oz can diced tomatoes
• 1 15 oz can pinto beans, slightly drained
• 1 15 oz can red beans, slightly drained
• 1 1/2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• pinch of salt
• diced avocado, for serving
• shredded cheese, for serving

Cook Mode Prevent your screen from going dark

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Instructions

1. Pour 4 cups low sodium chicken stock or water into Instant Pot.
2. Add chili powder, cumin and smoked to paprika to liquid and stir.
3. Add chicken, beans, diced tomatoes, celery, onion and pepper to chicken stock or water.
4. Close the lid, turn knob to sealing and set to cook for 20 minutes. It will take Instant Pot about 20-25 minutes to come to pressure before countdown for cook time shows on display.
5. Let cook for 20 minutes, then natural release for 15 – 20  minutes or quick release if you are ready to serve right away. Be careful to use tongs or a wooden spoon to turn knob to quick release to avoid getting burned from steam from pressure release.
6. Remove lid and using two forks, carefully shred chicken in soup. Chicken should fall apart at the touch. Taste for salt and add if necessary.
7. Serve with diced avocado and shredded cheese.

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Notes

Salt should be added to taste after soup is cooked. If using chicken broth you will most likely not need additional salt, but you may need salt if you used water. Depending on your ingredients (canned tomatoes and beans), there may be enough salt already in soup. Always taste test and adjust!

Cutting the chicken into large pieces (instead of keeping as a whole breast) helps the chicken cook faster cutting back on cook time.

I use the Instant Pot DUO 6qt in my kitchen.